ALTO SHIRAZ & ALFRESCO PLATTER
ALTO SHIRAZ & ALFRESCO PLATTER
Alto Team
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Alto Shiraz; with its good tannic back bone can also bear the added weight that the smokiness lends to any dish. The delicate spicy quality, married to a dark fruitiness, makes it the perfect accompaniment to the smoky biltong.
Ingredients
- 1 – 2 rounds of feta
- 1 egg
- Breadcrumbs
- Butter
- Fresh basil & thyme
- 2 large red bell peppers
- 2 garlic pods
- 1 tin chickpeas
- 2 tbs tahini paste (or more according to taste)
- 1/3 cup hazelnuts (roasted) / blanched almonds can also be used
- Smoked paprika
- Fresh lemon juice
- Olive oil
- Salt and pepper
BAKED FETA
RED PEPPER HUMMUS WITH HAZELNUTS
Directions
BAKED FETA
- Take 1 round of feta and pat dry using paper towel.
- Dip into 1 beaten egg and then into some breadcrumbs – you can repeat this process more than once depending on how thick you would like the crumb.
- Fry the crumbed feta in a pan until it is crispy – I added some basil & thyme herbs with some butter in the pan to add more flavour.
- Serve with a selection of olives and the buttery goodness from the pan.
RED PEPPER HUMMUS WITH HAZELNUTS
- Slice the bell peppers, sprinkle with smoke paprika salt and olive oil, place them on a baking tray in the oven with the garlic pods.
- Bake at 180 degrees until the skin starts to blister.
- I usually remove the skin, but you can skip this step if you have a good food processor
- Place the bell pepper, garlic, chickpeas and tahini paste in the food processor and mix until smooth.
- I add lemon juice, olive oil and salt and pepper as I mix to taste and texture consistency needed.
Recipe Note
Add fresh veg, charcuterie, Cheese, pita breads, capers, nuts, droe wors and grapes.